1 teaspoon saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tablespoon) lemon juice
4 (about 150g each) swordfish fillets
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander
Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.
Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.
Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).
Place on serving plates, add the herbs to the sauce and divide the sauce between the plates